Posted by Tim Vidra / Friday, July 23, 2010
Sunday Supper "Whole Red Snapper encrusted in salt"
2 Lb. Red Snapper (gutted and scaled)
4 Cups Coarse Sea Salt
1 Cup of Water
Sprinkle inside fish fresh ground pepper. Lay lemon slices inside. Salt in a mixing bowl add water. Put half the salt down on a cookie sheet. Lay fish on top. Put remaining salt on fish to cover. Bake in oven at 450 for 30 minutes remove from oven rest 5 minutes. Crack the crusted salt around the fish with the back of a spoon to lift salt lid off. Drizzle with Olive Oil and squeeze a lemon on it.
E.A.T. local E.A.T. well